Carrot-Zucchini Vegetable Pancakes Recipe

Directions:

1. In a large frying pan or wok, melt butter and olive oil over medium high heat. Add carrots, zucchini and onions (in batches if necessary), and saute until tender, about 2-3 minutes. Stir in the parsley; set aside.
2. In a large bowl, whisk together the flour, baking powder, salt and pepper.
3. In another bowl, beat together the eggs and milk.
4. Add the egg mixture to the flour mixture, stirring to combine; do not over mix. Fold in the veggies (and the cheese and breadcrumbs, if using).
5. Preheat a large frying pan or griddle over medium to medium high heat. Carefully add a tablespoon of oil to the pan, swirling to coat.
6. Use a ladle to pour the batter into the pan, making a few pancakes at a time.
7. Cook about 2 minutes per side, until golden brown.
8. Add remaining oil to the pan as needed.
9. Serve warm or at room temperature, with a dollop of sour cream.